Greek yoghurt became extremely popular in the past decade. However, in the keto circles, our yoghurt became a matter of discussion and controversy. It first was praised for its fat content. After that, some Keto evangelists vilified it for the carb and sugar content! Now, let’s clarify a few things before we dive into the recipe for the tastiest Keto bread with Greek yoghurt, seeds and nuts!
Demystifying Keto Greek yoghurt myths
- Anything with the name “Greek” on the label is Greek yoghurt! FALSE! (Only a yoghurt produced in Greece can be called Greek, all others are Greek type of yoghurt)
- Greek yoghurt has 9g of carbs per 100g of product! NOT ALWAYS! (If you opt for goat or sheep yoghurt, you’ll stay somewhere between 2g and 4g of net carbs. These healthy yoghurts can be purchased online. Also, they are exported from Greece to many countries worldwide. Interestingly, there are non-Greek producers who make excellent Greek type of yoghurt with no additives. Just read the labels and you’ll find a winner)
- They are always adding artificial aromas and stabilisers to Greek yoghurt! – NOT IN GREECE! (The yoghurt producers in Greece are aware of serious regulations and their products are constantly being tested. So, if you buy a yoghurt that has been produced in Greece, it will not contain any additives.)
- Cow’s milk yoghurt still has lactose – TRUE! (Cow’s milk is so rich in lactose that even after the fermentation, some amount of the natural milk sugar remains. For this reason, I recommend goat or sheep yoghurt.)
Baking with Greek yoghurt
Keto baked goodies are always delicious when we add some Greek yoghurt to the dough. It simply gives that extra note. Yoghurt also helps the dough grow! The sourness of Greek yoghurt creates a reaction with baking soda. If you are a fan of eggless Keto bread, then you can follow my recipe for the tastiest Keto bread in the galaxy. On the other hand, if you don’t have problems with eggs in your bread, this could be your next favourite Keto bread.
Packed with top class nutrients
Baking on Keto can be challenging. Luckily, at the same time, it can give you a great experience. Naturally, If you have always been virtuous in the kitchen, then Keto baking will be children’s play for you. On the other hand, if you are a beginner, this particular recipe will make an excellent start.
The nutrients are always important. In this version, you will be treated only with the top class Keto macros! With the unbelievable low content of sugar (0,1g per slice), 10,5g of fat, and solid 4,9g of protein, this Keto bread could win any contest! Have in mind, Keto Mediterranean bread recipes always follow these three golden rules:
Keto bread with Greek yoghurt
- 200 g (3/4 cup) full-fat Greek yoghurt (preferably goat or sheep)
- 4 large eggs free-range
- 125 g (1/2 cup) melted butter (goat or sheep preferably, if you cannot find it, use grass-fed cow's butter)
- 100 g (1 cup) almond flour
- 100 g (1 cup) sesame flour alternatively, you can use sunflower seeds flour, but the bread might turn out slightly green after baking)
- 4 tbsp golden flaxseed meal finely ground (if you use dark flaxseed meal the bread will turn darker)
- 1 tbsp psyllium husk
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 1 tsp baking soda aluminium free
- 2 tbsp walnuts chopped
- 2 tbsp pumpkin seeds
Using an electric mixer, beat the eggs with melted butter until you get a shiny emulsion. Add yoghurt and vinegar and keep mixing.
Combine all the dry ingredients and start adding this mixture to the eggs, butter and yoghurt. Try to do it slowly, spoon by spoon.
Grease a 24 cm (9 inches) long bread mould with some butter and pour in the bread dough.
Chop the walnuts and mix with pumpkin seeds. Sprinkle this mixture on top of the bread and tap it with your fingers so that they stick to the bread.
Preheat the oven to 180ºC (356ºF). Bake the bread for 45 minutes without opening the oven. Reduce the heat to 150ºC (302ºF) and bake the bread for another 45 minutes.
Let the bread cool down before slicing it. You can keep it at room temperature, wrapped in baking paper to preserve the softness for up to 4 days. If you decide to keep the bread in the refrigerator, it can stay fresh for up to 7 days.